Kathal Biryani-Raw Jackfruit biryani recipe-Sunday Lunch Recipes Series 22

• Basmati rice – 1 cup
• Water – 5 cups
• Whole garam masala( Cinnamon – 1 inch,Cloves – 2 nos,Cardamom-1no,Bayleaf- 1no)

For Gravy

• Cooking oil + ghee – 2 tbsp+ 1 tbsp
• Cinnamon-1 no,cloves-2 nos,Cardamom -1 no
• Big onion – 1no
• Ripe tomato – 1 no
• Kathal/Raw jackfruit- 1/2 cup
• Green chilli – 1no
• Ginger&garlic paste- 1 tsp
• Turmeric powder – 1/8 tsp
• Coriander powder/Dhania powder – 1 tsp
• Red chilli powder – 3/4 tsp
• Garam masala powder – 1/2 tsp
• Curd – 1/2 cup
• Kasoori methi – 2 pinches
• Sugar – a pinch
• Coriander + Mint leaves – to garnish
• Saffron soaked milk – 1/4 cup
• Coriander leaves – to garnish
• Salt & water – as needed

• Grease your hands with coconut or gingely oil.Cut the jackfruit into two pieces.Take one piece and peel the skin using a sharp knife.

• Cut it into two halves and remove the stem part.Stem is the center thick portion.After removing the stem part,cut the jackfruit into small cubes.Keep them immersed in water.Wash it once and drain the water.Keep them in another bowl of water till use.

• Wash and soak the rice for 30 minutes.Drain the soaked water.Boil 5 cups of water in  a bowl.Add the whole garam masala to it.When the water comes to a boil,add the rice.Let it boil for 5 minutes till the rice is 3/4th cooked. Drain the water and take the rice in another bowl.Let it cool. Soak the saffron thread in 1/4 cup of milk.Set aside.

• Heat oil + ghee in a pressure cooker base and saute the big onion slices.Saute till golden brown and remove a small portion of it for garnishing.In the remaining onions add the whole garam masala. Saute the onions,ginger&garlic paste.After the raw smell leaves,add the tomato.Saute till mushy.Now add the turmeric powder,red chilli powder,dhania powder,garam masala powder and salt.Mix it really well.

• Lastly add the cubed jackfruit/Kathal pieces and curd. Mix well and add 1/4 cup of water.Pressure cook in high flame for 2-3 whistles.Make sure there is very less water in the gravy.Add crushed kasoori methi and mix well.Biryani gravy is ready. ( Actually I made the gravy in a kadai and then transferred to a cooker for easy cooking of jackfruit pieces.It takes more time to cook.So its better to make the gravy directly in the cooker instead of using a kadai.Just use the kadai only for layering and DUM process.

• Transfer the gravy to a kadai.Spread the rice and sprinkle roasted onions,saffron milk,chopped mint+coriander leaves.Close the kadai with a tight lid and simmer the flame completely.Let it be under DUM for 20 minutes.Once its done,open the lid and fluff the rice with a fork.